Chocolate Granola Bar

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Fudge-y, crunchy, and chewy Chocolate Granola Bars are made with better-for-you ingredients. No baking required!

For a plain version, be sure to check out these homemade granola bars or these date-sweetened, pistachio granola bars.

Overhead shot of finished Chocolate Granola Bars

Chocolate Granola Bars

These are one of my absolute favorite snacks to have on hand. In fact, if I had to choose, I’d say these are my favorite granola bars on this site. While I love all the granola bar recipes posted, you can’t beat a chocolate-loaded one like this!

These bars have a deep, rich flavor and such a great texture — the oats make these bars chewy, there’s a “snap” from the hardened chocolate and coconut oil, and finally a delightful crunch from the Cocoa Krispies®.

These bars are thick and filling. With all the healthy fats in the dark chocolate, almonds, and almond butter, you’ll be amazed at just how satiating these snack bars are!

Process shots for Chocolate Granola Bars: melt chocolate chips and coconut oil; add honey and almond butter; add oats, chocolate, cereal almonds and salt; mix until well combined; transfer to a lined pan; sprinkle on chocolate chips; chill to firm up.

Below is a list of everything you need to make Chocolate Granola Bars as well as some notes about each particular ingredient — why we use it, possible substitution ideas, or details on the exact ingredient to use.

Ingredients

  • Dark Chocolate Chips. Milk or semi-sweet chocolate works also, but dark chocolate packs the most nutritional punch, providing essential fats your body needs and it’s a powerful source of antioxidants (source.).
  • Coconut Oil. I don’t recommend any substitutions for the coconut oil, since it will solidify once chilled; that’s important for these Chocolate Granola Bars.
  • Creamy Almond Butter. The right almond butter makes the biggest difference to the bars. I recommend a slow-roasted and lightly salted almond butter you enjoy eating straight from the jar. (If you don’t enjoy the almond butter plain, you likely won’t love it in these bars).
  • Honey. Honey is a natural sweetener and is important for structure of the bars, giving them sweetness.
  • Salt. Salt helps balance and intensify flavors in these bars. If the almond butter and almonds used are salted, you may want to reduce or entirely omit this ingredient.
  • Old-fashioned oats. For the structure of these bars, it’s important to use old-fashioned or rolled oats, not steel-cut or quick ones.
  • Cocoa Krispies. This is a fun ingredient that gives these bars a fun crunch and great chocolate-y flavor. If you don’t have them on hand, plain rice Krispies also work, but it goes without saying that they are just less chocolate-y.
  • Almonds. I highly recommend slow-roasted and lightly salted almonds; they have so much more flavor without any extra work on your end (no need to toast the almonds ahead of time).
  • Miniature chocolate chips. Again, any flavor miniature chocolate chips work, but using dark chocolate keeps these bars on the more-nutritious side. 

Image of the brand of almond butter used in this recipe.

Chocolate Granola Bar tips

  • Once you’ve finished mixing all the ingredients, you’re going to think something is wrong — the batter is extremely wet! But don’t be alarmed, because these bars harden up completely after about an hour in the fridge.
  • To avoid burning the dark chocolate, microwave it and the coconut oil for 30 seconds at a time and stir it for at least 15-20 seconds in between each microwave burst. The mixture is still melting even outside of the microwave from residual heat. 
  • Line the pan with parchment paper — especially with this recipe! These bars are nearly impossible to remove without being prepared in a lined pan. Foil works too if you don’t have parchment paper.
  • Cut bars with a sharp, warm knife. Using the overhang of parchment paper, I like to pull these chocolate granola bars out and use a very sharp knife to make quick, decisive cuts. In between cuts, run the knife under hot water and then dry before making another cut.

Image of a stack of three Chocolate Granola bars.

QUICK TIP

Chocolate Granola Bars must be stored in the fridge (and eaten straight from the fridge). Since the base is made of chocolate and coconut oil, they will melt quickly in a warm environment or even at room temperature.

More healthy snacks to try

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Chocolate Granola Bar

0 from 0 votes
Fudge-y, crunchy, and chewy Chocolate Granola Bars are made with better-for-you ingredients. No baking required!
Print Recipe

Chocolate Granola Bar

0 from 0 votes
Fudge-y, crunchy, and chewy Chocolate Granola Bars are made with better-for-you ingredients. No baking required!
Course Breakfast, Snack, Vegetarian
Cuisine American, Vegan, Vegetarian
Keyword chocolate granola bar
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 granola bars

Ingredients

  • 1/2 cup (88g) dark chocolate chips
  • 1/3 cup (70g) coconut oil, measured when solid
  • 1/2 cup (114g) almond butter, creamy slow-roasted; lightly salted (See Note 1)
  • 1/3 cup (104g) honey
  • scant 1/4 teaspoon fine sea salt, optional (don't add if almonds and almond butter is salted)
  • 1 and 1/4 cups (128g) old-fashioned oats
  • 3/4 cup (37g) Cocoa Krispies or Rice Krispies
  • 3/4 cup (93g) dry-roasted and lightly salted almonds, coarsely chopped
  • 1/2 cup (81g) miniature chocolate chips, divided

Instructions

  • PREP: Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal, and set aside.
  • CHOCOLATE AND OIL: In a large microwave safe bowl, combine the coconut oil and chocolate chips. Microwave in bursts of 20 seconds, stirring in between each burst until completely smooth.
  • REMAINING INGREDIENTS: Stir in the creamy almond butter, honey, and salt if desired. Mix until smooth. Add in the oats, Rice or Cocoa Krispies cereal, coarsely chopped almonds, and 1/4 cup miniature chocolate chips. Mix to combine. Transfer the mixture into the prepared pan and use the back of a wooden spoon to press the mixture evenly and firmly into the prepared baking pan. Top with remaining 1/4 cup miniature chocolate chips.
  • CHILL: Cover bars with plastic wrap and refrigerate for 1 hour or until completely firm. Cut into 12 even-sized bars. Store bars in an airtight container in the refrigerator (they get melty out of the fridge) for up to 2 weeks.

Recipe Notes

Note 1: I recommend a slow-roasted and lightly salted almond butter you enjoy eating straight from the jar. (If you don’t enjoy the almond butter plain, you likely won't love it in these bars).

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